For those fans of liver out there. Here's a variation for you. Quite literally spice your Lambs liver with a little Turmeric, coconut oil, Garam Masala, chilli flakes and garlic. Long marinade is not essential on this dish. 10 to 15 minutes and it's ready to go. That gives you enough time to dig out your favourite mixed curry spice and fry up those left over potatoes and vegetables together. You know...the ones you've got in the fridge that you told yourself you'd use up for something. Get'em in a pan with a little more oil or butter or even some ghee if you fancy it.
Cook your lamb. Just how you'd normally have it. Pink or cremated. It's your choice.